Fresh herbs can transform almost any dish. Watch this how to video and let Bon Appetite show you how to chop herbs for your recipes. Learn to chop and mince herbs with woody stems or leafy herbs. Even get tips on how to chiffenade mint and basil leaves.
Chef Jason Hill uses this garlic puree for most recipes that call for fresh garlic. The addition of the shallot gives this puree more depth. It keeps up to ten days covered in the refrigerator, and keeps frozen for up to six months in the freezer. The ingredients are garlic and shallots. Learn how to prepare this recipe by watching this video cooking tutorial.
Johnny O shows how to smoke garlic that adds a great flavor to other dishes. Any recipe that calls to be seasoned with garlic can use the smoked garlic for a new and unexpected taste.
Okay, so knowing how to make chocolate curls isn't exactly a necessary culinary skill, but when it comes to dessert making, how much of that dessert is there more for show than for taste? We're thinking it's 50/50. Plus, if you're a chocolate lover then chocolate curls may just be the perfect addition to your creme brulee or chocolate ganache cake.
Store-bought spices are convenient, but making them in your own kitchen brings a fresher flavor to your meals. Follow these steps for making chili powder at home so you can alter its spiciness.
Japanese cuisine is a favorite of many rail-thin celebs for a reason: It's both delicious (luxurious may be a better word) and really, really healthy. That's because true Japanese cuisine is made mostly of raw ingredients - fish and a lot of vegetables.
Garnishes not only add flavor to your beverages, but they also serve as attractive decorations that liven up cocktail hour.
Watch this how to video to learn a special cooking technique called chiffonade. Create popular garnish with herbs, spinach and more.
Watch this video to learn how to make a tomato rose garnish.
Allen Smith shares his cranberry relish recipe. This is an easy way to make this side dish using just three simple ingredients: cranberries, oranges and honey.
Hetal and Anuja show you what you need in your pantry to cook Indian food. This is a great idea if you love Indian food or want to try making some randomly without having to go to the store every time.
Sometimes the best way to improve your cooking isn't to find new dishes, but to find new ingredients! Learn how to make ginger garlic paste with Chef Sanjay. This paste goes wonderfully with many Indian dishes.
Chris Smith discusses the how to on use fresh herbs through out your recipes for a healthy diet. Herbs can be stored in plastic bags for freshness, and can be used to liven up a diabetics diet.
Garam masala literally means a blend of hot spices. It's an integral part of most curries, acting as a distinctive seasoning. Many Indian households blend their own. Here we'll show you how to make your own- add a personal touch to your Indian cooking. Make garam masala (blend of hot spices).
Prosciutto bits have a milder flavor than bacon. It is also leaner as it comes from the leg of the pig.
Hide leftover vanilla bean pods in the sugar bowl, that way you can re use them.
Chiffonade (pronounced chef-fon-nahd), a culinary term for finely slicing leafy herbs or vegetables, is easy to master and makes a simple garnish of basil look even more elegant. Here's how to do it: Stack clean, de-stemmed leaves of basil (or any other leafy green) in piles of three to six leaves and tightly roll them lengthwise into a cigar-like shape. Use a sharp knife to make thin slices across the rolled leaves. Shake the slices gently to unfurl the whisper-thin tendrils and then use as ...
If you've never tried Pimenton de la Vera -- smoked Spanish paprika -- you're missing out. Stirred into hummus, sprinkled on roasted potatoes or added to the secret family barbecue rub, the smoky flavor is almost addictive. It comes in hot and sweet varieties and has so many delicious uses it will become a staple in your spice rack.
Love the taste of fresh ginger, but hate throwing out dry, moldy roots? Solve the problem by storing it in the freezer. Whenever you have a hankering for fresh ginger, just grate the still-frozen root into your favorite recipes. Ginger will lose some of its potency in the freezer, but not enough to make a significant difference. When previously frozen ginger thaws completely it develops a sodden texture, so once frozen it's best to keep it that way. Frozen ginger is also a little bit easier t...
Why spend money on fancy garlic-flavored olive oil when you can make it yourself at home? Karen Holmes shows how to add pizzazz to a favorite dish with this easy and elegant garlic olive oil.
What did ancient cultures use to sweeten their food? Pressed grape must, of course! Grocer Rick Mindermann recommends a spoonful of Saba as an interesting alternative to sugar.